Quick microwave chocolate cake with glossy ganache

Short on time but craving cake? According to IOL, this microwave chocolate cake recipe turns a few everyday ingredients into a soft chocolate cake in minutes, finished with chocolate ganache.

Why use the microwave

Microwave cakes behave differently from oven-baked cakes. According to IOL, they don’t develop the same browned crust because microwaves heat the moisture in the food rather than surrounding it with hot air. That makes cooking time important: overcooking can leave a microwave cake firm and dry, so the recipe’s timing and your microwave’s wattage matter.

Ingredients

For the cake (ingredients listed by IOL):

• 1 cup flour
• 3 tbsp cocoa powder
• 3 tsp baking powder
• 1 cup sugar
• Pinch of salt
• 2 eggs
• 1 cup boiling water
• ¼ cup cooking oil

Method

Combine the flour, cocoa powder, baking powder, sugar and salt in a mixing bowl. Make a well in the centre of the dry ingredients. Add the eggs and oil, then whisk together. Add the boiling water and whisk until the batter is smooth. Pour the mixture into a greased, microwave-safe dish.

Cooking time and resting: According to IOL,

“Microwave on high for 6 minutes 10 seconds. Cover with a microwave-safe microwave cover and allow the cake to stand in the microwave for 1 minute before removing it. Allow the cake to cool completely before adding the ganache.”

Chocolate ganache (microwave)

Ingredients (listed by IOL):

• 1 slab plain milk chocolate
• ¼ cup fresh cream

Break the chocolate into pieces and place it in a microwave-safe bowl. According to IOL,

“Microwave for about 60 seconds, then stir. If the chocolate has not completely melted, continue in short bursts, stirring between each one. Add the cream and mix until smooth and glossy.”

Spread the ganache over the cooled cake.

Tips and finishing suggestions

According to IOL, choose a shallow, microwave-safe glass or ceramic dish rather than an ordinary baking tin and use only cookware labelled as microwave-safe. To avoid a dry cake, remember IOL’s warning that higher-wattage microwaves cook more quickly and that overcooking can make the cake firm and dry.

For finishing touches, IOL suggests you can finish with grated white chocolate, Peppermint Crisp, Flake, crushed Ferrero Rocher or Chuckles, depending on what you have in the cupboard.

Safety note

When melting chocolate in the microwave, IOL advises using a microwave-safe bowl and stirring the chocolate as it melts; shorter bursts help prevent overheating.